Well, Shrivel My Bits...

[bearbait]

...of meat.


830g (just shy of 2lbs) of beef topside...

The wider pieces were cut in two before hanging.

I like my jerky au naturel and not heavily flavoured with marinade and so on, so it had just a faint sprinkling of freshly ground pepper and freshly ground coriander seeds.

Hanging on the oven rack with cocktail sticks ready to go...

Plenty of room between the pieces...

It had about 3.5 hours in a fan oven at around 60C-ish (140F - 150F) with the door propped open a cm or so with a spoon handle. Left the jerky in the oven to cool with the door still ajar. Haven't got an oven thermometer so can't be exact with the temperature I used; and it's the first time a) I've used this oven and b) a fan oven to make it. It's perhaps a tiny bit drier than I would have liked but maybe that's no bad thing. Quite like the idea of the fan oven as the air is moving constantly and so I would think that all the pieces should get fairly even heat.

So 830g of meat became 250g of jerky...

Now, it must be about time for a tinny and some...errr...


Happy Equinox!

 

[Disco1]

Looks good have you tried it yet?.

 

[crosslandkelly]

I like that, neat idea.

 

[bearbait]

Looks good have you tried it yet?.

Thanks.

Yup, tastes good and my concerns about over-dryness were unnecessary. The only problem with it is knowing when to stop nibbling.

I definitely like to taste the meat rather than a dominant flavouring or marinade, particularly if I wish to reconstitute it for some dish or other.

 

[GGTBod]

looks good to me, I never realised you could make jerky like that, last time we done it was outside with a makeshift stone slab chimney and a fire made from oak wood, i also prefer doing it without any spices, venison is particularly delicious au natural with the subtle oaky tones, i think i'm gonna have to give the fan oven a whirl at the jerky

 

[DurhamBushcrafter]

I use a Flavourwave...as i dont actually have an oven....or a cooker makes great jerky, and 'Liver Leather' for my dog.that Liver dried till black, hard n very nearly as hard as a brick......she loves it!
i just use a kettle, a 2 ring electric stove and a flavourfave fan/infrared cooker ( none of this halogen mullarkey!) would cook on an open fire but the wife n council wont let me have an open fire here.....